Tandoori lamb kebabs
Lamb fillet (tenderloin), raw
450 g, (rump) fat trimemd, cut into 3cm pieces
¼ cup(s), (70g)
2 tsp, finely grated
1 clove(s), crushed
Plain or natural yoghurt, low-fat, no added sugar
1 cup(s), (250ml)
300 g, (4 x 75g each)
2 medium, chopped
1 medium, chopped
½ small, thinly sliced
2 tbs, finely chopped, plus extra to garnish
- Combine tandoori paste, ginger, garlic, half the yogurt and 1 tablespoon juice in a large bowl. Add lamb and turn to coat. Cover and refrigerate for 3 hours.
- Thread lamb onto 8 wooden skewers (see note). Preheat a chargrill or barbecue over medium-high heat. Cook lamb for 2–3 minutes each side or until cooked to your liking. Add naan bread and cook for 1–2 minutes each side until toasted.
- Meanwhile, place tomatoes, cucumber, onion and remaining juice in a medium bowl and toss to combine. Combine chopped mint and remaining yogurt in a small bowl. Place toasted naan bread on plates and top with kebabs and salad. Serve drizzled with mint yogurt and sprinkled with extra mint leaves and freshly ground black pepper.